Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.
I originally published this recipe in 2018 and have since added new photos and a few more success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my New York Times best-selling cookbook, Sally’s Baking 101. The one in the book also includes a recipe for an optional cherry sauce topping!
One reader, Randy, commented: “This is the best cheesecake I have ever had! I’m from New York and nothing there beats this—even in the fanciest of restaurants. The only problem is that everyone I’ve shared it with wants me to make more and more. They rave about it being the best ever. ★★★★★”
Not a Plain Cheesecake Recipe
As much as I love cheesecake, I’ve never published a classic cheesecake recipe. There’s been peanut butter cheesecake, blueberry swirl cheesecake, Snickers cheesecake, pumpkin swirl cheesecake, lemon cheesecake, caramel turtle cheesecake, or Amaretto cheesecake. Plus more cheesecake in my published cookbooks. That’s a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake.
To me, classic cheesecake is creamy, rich, and smooth. My cheesecake recipe is not as dense as New York cheesecake, but it’s just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this!
While there’s a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there’s nothing plain about this simply stunning dessert.
Preparing my cheesecake recipe is rather simple—it’s baking the cheesecake that could result in a flop. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath.
How to Make Classic Cheesecake
You only need a few basic staple ingredients for this cheesecake recipe.
- Brick cream cheese: Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the bricks of cream cheese and not cream cheese spread. There are no diets allowed in cheesecake, so don’t pick up the reduced-fat variety!
- Sugar: 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste.
- Sour cream: 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with blueberry swirl cheesecake!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice.
- A little flavor: 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea.
- Eggs: 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are *just* incorporated. Do not overmix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating.
And as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky over-beaten cheesecake batter, hardly the way we want to start!
How to Make a Graham Cracker Crust
Since classic is the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter from my original graham cracker crust recipe by 1 Tablespoon. I find this crust remains a little more crunchy. Make sure you pack the crust in tight and pre-bake it to help prevent any sogginess.
You could use this Oreo cookie crust instead. No big changes necessary to the recipe below, but I do encourage you to lightly grease the bottom of the springform pan because Oreo crusts tend to stick. Or you could use a Biscoff pie crust instead if you’d like.
I like to use the bottom of a small measuring cup to smooth the crust mixture into the springform pan. Speaking of, you’ll need a 9-inch or 10-inch springform pan. A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you’re baking the cheesecake in a water bath (more on that below!), but this particular pan is reliable. I haven’t had any leaking issues.
Cheesecake Water Bath
I promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask?
I actually have an entire post and video tutorial for How to Make a Cheesecake Water Bath.
You see, cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it.
Cooling & Chilling Cheesecake
Another way to help prevent cheesecake cracks is to initially cool it inside the oven. You can see me do this in the video below. When the cheesecake is done, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake—from hot oven to cool counter—so do your best to control the environment by leaving the cheesecake inside. Does this make sense?
After the cheesecake cools in the oven for 1 hour, place it on the counter to cool. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those several hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But every minute is completely worth it when you take that first luscious bite.
For a quicker, easier alternative to making a classic cheesecake, try this cheesecake pie or pumpkin cheesecake pie. Or if you want to completely skip the baking and cooling process, try my no-bake cheesecake instead.
4 Success Tips for Perfect Cheesecake
To summarize, here are some tricks I discussed:
- Do not over-mix the cheesecake batter.
- Bake in a water bath.
- Leave cheesecake in the cooling oven for 1 hour.
- Cool completely at room temperature.
Cheesecake Toppings
Enjoy your velvet-rich cheesecake as is or get a little fancy with a selection of toppings. I love cheesecake best with fruit, so I serve it with this simple raspberry sauce. Or you could top with homemade lemon curd, chocolate ganache, salted caramel, strawberry topping, blueberry sauce topping, or homemade whipped cream. Get creative or keep it simple. Either way, it’s going to impress. (And you’d totally eat it off the floor… Chandler and Rachel style.)
If you’re really looking to take your cheesecake to the next level, check out my pecan pie cheesecake, cinnamon swirl cheesecake, or caramel apple cheesecake pie.
How to Freeze Cheesecake
- Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator.
- Freeze on springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze without springform pan: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze for up to 3 months, then thaw overnight in the refrigerator before serving.
- Do not freeze cheesecake with any toppings. Add toppings, like homemade whipped cream or salted caramel, when serving cheesecake.
Best Classic Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 7 hours, 45 minutes (includes chilling)
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
Graham Cracker Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Cheesecake
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice (optional, but recommended)
- 3 large eggs, at room temperature
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.
- Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter.
- Prepare the simple water bath (see Note): (If needed for extra visuals, see How to Make a Cheesecake Water Bath; the visual guide and video will assist you in this step.) Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in—whichever is easier for you.)
- Bake the cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days.
- Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice.
- Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 days.
Notes
- Make Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | 9-inch Springform Pan or 10-inch Springform Pan | Electric Mixer (Handheld or Stand) | Roasting Pan | Silicone Spatula
- Oreo Cookie Crust: Feel free to replace the graham cracker crust with this Oreo cookie crust. Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above.
- Toppings: One of my favorite toppings for this cheesecake is raspberry sauce. Or you could top the baked and cooled cheesecake with salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh fruit, or whipped cream. The topping from my pecan pie cheesecake is also an option!
- Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a 9×13-inch baking pan or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See How to Make a Cheesecake Water Bath for more information.
- Room Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin!
- Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
Reader Comments and Reviews
I absolutely love this recipe. It bakes up perfectly every time! Sally – would you have any suggestions to adapt this recipe to a 6″ pan or at least in half? Particularly when it comes to the eggs if you did a half recipe?
Hi Rachel, you can try cutting the recipe in half for a 6 inch pan. We have not tested it this way so we’re unsure of the bake time. Or, you may enjoy this small batch cheesecake which uses a loaf pan.
I love your recipes and your directions. I’m better because of you
Hi. My cheesecake cracked around the edges all the way around… is this from over mixing?
Hi Kellie, there are a few different reasons why cheesecakes can crack. This post on how to prevent cheesecake from cracking will be a helpful resource for troubleshooting. Hope this helps!
I made this for Thanksgiving, and my husband accused me of holding out on him, so I’m making it next week for his birthday. I made one substitution, which was to switch the graham cracker crust with a shortbread crust, and he said that was what set this cheesecake apart. I followed the same instructions as in the recipe, but used plain sandies shortbread cookies instead of graham crackers. This cheesecake was rich and creamy and the crust caramelized, which was amazing. This is also the first cheesecake I’ve ever made that did not crack. I highly recommend this recipe. It is anything but plain!
Definitely will be trying this recipe! Looks delicious ! Would this be enough batter to use a 9×13 or 8×8 to make bars?
Hi Alondra, We haven’t tested this recipe as in a 9×13 inch pan but you can use our white chocolate raspberry cheesecake bars as a guide for baking times. See the recipe notes under that recipe for directions using a 9×13 inch pan size.
Another winning recipe !!! This recipe is so easy and do delicious!! I added the zest of one lemon and I made your delicious Blueberry sauce. Wow !!! Excellent! Thank you, Sally !
Hi! I love this this recipe! Will I be able to use the same recipe for a 4-inch cheesecake and 6-inch cheesecake? Also, how long should it bake in the oven if it’s a 4-inch and 6-inch cheesecake? Do I need a water bath for both sizes? Thanks in advance!
Hi Vee! This recipe could be bakes in two 6 inch springform pans, but a 6 inch and 4 inch may be a little too small. You could also make a few mini cheesecakes. Bake time will be shorter, but we’re unsure of the exact time needed.
I love this recipe!! Hi how many calories per serving?
Hi Hadeel, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
My family loves this recipe! Is it possible to make a 6 inch cheesecake and maybe half the recipe?
Hi Danielle, you can try cutting the recipe in half for a 6 inch pan. We have not tested it this way so we’re unsure of the bake time. Or, you may enjoy this small batch cheesecake which uses a loaf pan.
My grandson asked me to make a homemade cheesecake for his birthday. I had never made a cheesecake! After reading several recipes I decided on this one. This was so easy to make and turned out way better than any cheesecake I have ever bought! Of course, you know, I had to taste it because I just couldn’t take a homemade cheesecake to his birthday party and it be a flop. I ate the whole thing! I couldn’t take one with a piece missing! The second one turned out exactly the same, delicious! I recommend this recipe to anybody with any cooking skills.
Third time making this cake, and it always turns out fantastic. You really can’t sub ingredients, and using weight measurements instead of cups makes it fool-proof. Cooling the cheesecake completely makes it a breeze to pop out of the springform pan. Sally always has the best recipes, and I’ll always come to this website first when looking for a guaranteed success in all baked goods.
Looking forward to your next recipe!
Can this recipe be made into a chocolate chip cheesecake? I LOVE all your recipes and everything I bake is from you (and I bake a LOT!). I even share you’re recipes and website with people who want good recipes. You are simply the best!
Hi Jessica, absolutely! We’d recommend adding about 1 and 1/4 cups mini semi-sweet chocolate chips like we do in our Amaretto Cheesecake. Enjoy!
I made this recipe for a baby shower and again for a friend’s birthday. People at the party said it was the best cheesecake they’d ever had and they asked where we bought it! I did add a little extra vanilla(by accident lol) and lemon juice but I don’t think it made a world’s difference.
I make this cheesecake all the time. I use a springform pan which has a raised base AND I wrap a slow cooker liner around the outside of the pan. Dry crust every time. Hope this helps
The cheesecake looked perfect but water leaked in between the foil. I tipped the springform sideways and some water came out. My husband says that the only way the pan can be sealed is if it is one sheet of aluminum foil. Once you have two it won’t work. I am taking this for a birthday so will it taste okay or be soggy. I am not sure if I need to throw it out and start again. Shame because otherwise its perfect, no cracks.
Hi Janine, unfortunately there isn’t much that can be done to remedy the crust at this point. For next time, you can try the alternate water bath detailed in the recipe Notes. It involves a pan of water on the rack underneath the springform pan, so there is no risk of leaking. It works wonderfully!
Did not grease the sides/bottom of the springform pan and the result was a cheesecake crust and set filling had to be scraped away from the pan, creating a royal, ragged edge disaster of a presentation…which I now will unfortunately not be able to bring to an upcoming family gathering.
I trusted this recipe and followed it to the letter. Mistake…turned out to be an utterly waste of effort and expense.
In fact when I looked up the standalone recipe for Graham cracker crust on this very same website after the disastrous result, it indeed says to line the bottom of the springform pan with parchment paper and to spray the sides w nin stick cooking spray.
Two contradictory instructions. Your editors need to provide uniformly written directions.
From the loose bits that were torn off in the process of running the knife repeatedly around the edge, I was able to taste it. If it weren’t for the fact that it was delicious I would’ve given the recipe 1 star only. What good is it to end up w a delicious tasting dessert that you can’t even present to anyone?
Hi Alan, Make sure it’s cooled completely before you slide a knife or flat edged spatula under the bottom to loosen it. Then you can carefully slide it onto your serving dish (or attempt to lift it with large spatulas but that method is a little risky). If you try this again, other bakers have reported using a parchment paper round on the bottom of their pan as well.
Hi Alan, chiming in here with Michelle. I tried looking for where I instruct readers to line a springform pan with parchment when using a graham cracker crust with cheesecake, and I can’t find it. I don’t recall doing so; I do not use parchment when making cheesecake. Can you leave the link to where you see that information (it’s not in the graham cracker crust recipe) so I can double check?
My family is raving about this one! I did reduce the sugar to 3/4cup and it was the perfect balance of sweet and savory. If using a cookie or sweet biscuit, I would omit the sugar in the base as well.
My family loved it! I’m not a a pro baker but it was so easy to follow
Oh wow this recipe was so easy! I threw in a bunch of chocolate chips and made some whipped cream. My family loves it thank you!
It’s rich and creamy. My husband said: “This is the best cheesecake he has had in the past 15 years”. This is the second recipe I have used from Sally and neither has let me down. I followed this recipe to the T and it was perfect. My cake didn’t even crack.
Thank you for such an amazing recipe.
This recipe has been the best, richest and easiest cheesecake I have made. Very much enjoyed by the family.
Hello, can I substitute the Graham crackers for gluten free digestive biscuits (UK) ?
Hi Sal, if you’re not in the US and cannot find graham crackers, see recipe note #7 about using digestive biscuits instead.
I made this cheesecake and my mother couldn’t believe that I made it! it was delicious! My only problem was that the crust stuck to the bottom of the pan. How can I keep that from happening in the future?
Hi Priscilla, Some bakers like to put a parchment paper cake round on the bottom to help it more easily remove from the pan. Hope this helps!
Wow amazing!
my first cheese cake and I was a little concerned about how this would turn out. It perfect! Recipe worked for me
Does this amount of lemon juice make the cheesecake taste of lemon at all? I love your recipes and want to try this, just worried about lemon flavor
Hi Noot, the lemon simply helps brighten the flavor and does not make the cheesecake taste lemony.
This recipe was amazing! I’ll never use another! Thank you
I have been making this recipe for several years. It’s the best cheesecake I’ve ever had, and get so many compliments.
This is my go to cheesecake recipe! Everyone loves it and requests it from me.
Can I use a pre made gram cracker crust for this recipe?
Hi Linda, you can use a store-bought crust, but we’re unsure of the exact amount of filling. You could always make the filling as directed, and then use any leftovers for a few mini cheesecakes. Enjoy!
Made this for a family holiday party and everyone loved it! It was gone fast. They thought it was store bought. Definitely will be making this again.
The recipe is really good, but be careful when doing the bath. It somehow got into my pan and crust. I thought I was careful and even double wrapped tin foil. Next time I’ll be doing it with the pan on the next rack underneath.
I have had the same problem with leaking even when double wrapping the foil. I put the springform into a circle cake pan then the roaster. It has been so nice to not worry about water leaking anymore! The cheesecake still bakes the same for me.
I have a question about this recipe! I’m planning to make it for Christmas and my grocery delivery substituted 1/3 less fat Philadelphia cream cheese bricks (I’m annoyed!). Can I adapt anything in this recipe to make up for this transgression? 🙂 Or should I look for a new recipe? Thank you!
Hi Corrie, unfortunately you really need full fat cream cheese for this cheesecake recipe. It may not set up properly with lower fat cream cheese.
I was looking for the real New York Style Cheesecake, and this is absolutely the one. Since I started doing it with your recipe, I have lots of people asking and asking and asking me to do it again. Thanks Sally!!